I love this bean salad. It’s great for a picnic, just shake the dressing in a jar and toss with the beans when you’re ready to eat.
- 1 lb. mixed summer beans (sugar snap, green beans, etc.)
2 shallots, finely chopped
1/2 cup walnut pieces toasted
1 handful flat leaf parsley and/or mint
- 1 Tablespoon grainy mustard
- 1/2 teaspoon sugar
- juice of one lemon
- 1/3 cup olive oil
- 1/4 cup plain yogurt
- salt and fresh ground pepper
Heat a pot of salted water to a boil and cook beans 3-5 minutes until crisp tender. Strain and quickly place in a bowl of cold water. Drain well. Transfer beans to a mixing bowl and add shallots, walnuts and parsley. Whisk together dressing ingredients and toss with bean mixture to coat.
Adapted from a recipe by Tyler Florence, from Eat This Book: Cooking with Global Fresh Flavors